Try this Cherry, Rum And Brandy Sauce recipe, or contribute your own.
Suggest a better descriptionPlace juice from cherries, orange marmalade and red currant jelly in pot and bring to boil. Let cool 5 minutes and strain into another pot. Add orange juice to corn starch and dissolve. Pour into juice mixture and cook on low heat. Check consistency, if too thin add a little more cornstarch. When mixture is correct sauce consistency add cherries, rum and brandy and let cool. Serve over ice cream or in a parfait. Yield: 2 cup Typed in MMFormat by chartlin@email.msn.com Source: Longfellows Wayside Inn Nov.99 Posted to MM-Recipes Digest by "Cindy Hartlin"
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Serving Size: 1 Cup (134g) | ||
Recipe Makes: 2 | ||
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Calories: 251 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.1mg | 1 % | |
Potassium 113.8mg | 3 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 38.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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